,3 --------'-------BOOKCOOKSETTLEMENT""TIlE CHAPTER IV. BREAD, ROLLS AND TOAST. GENERAL RULES FIOllr should be kept in a dry atmosphere. It makes better bread if heated just before using. The r..:ast must be fresh. Stahl the milk or "water, then cool until lukewarm. The heat of the oven should be increased slightly the first twenty minutes, then kept even for twenty minutes, and the last twenty minutes it should decrease. Bread should be kept ill a clean tin box, and not exposed to moistnre. Ycast is a plant, the small, invisible germs of which are floating in the air. They settle in various places. and when they find a warm, moist, sweet, strength-giving or nitrogenous mixture, they begin to grow. Hot water kills the yeast plant cold water dlills it. Lukewarm liquids should be used. \Vhen the yeast plant grows it causes fermentation, which changes some of the starch into sugar, and then some of the sugar into alcohol and carbon-dioxide or carbonic acid gas. T11is carbon-dioxide gas raises the dough. If it rises too long, it will make the bread sour. Dough is made light in fOllr ways: I. By the use of yeast. 2. By the usc of baking powder. 3. (a) By the use of soda and molasses. (b) By the lise of f oda and sour milk. 4. By beating air into a mixture. BREAD 2 cups scalded milk, or boiling water, tablespoon salt, tablespoon sugar, I tablespoon butter or other rat, 3/z oz. compressed yeast dis- soh-cd in 0 Clip IlIke- warm water, 6 to 60 ClipS flour. Put "a1t, sligar and bntt-~r in larg-e mixing- bowl: pour on the hot milk or water: when lukewarm add dissolved yeast and five ctlpS flour. mix and stir well with knife or mixing spoon. ,\dd remaining flonr, mix an(] turn the dough out on a floured